At Home Italian Cooking By JoElaine

Homemade Rainbow Cookies by JoElaine (Balsamo) Quinn

Ingredients:

Cooking spray

8 ounces of almond paste

1 cup (2 sticks) of unsalted butter, softened

1 cup of sugar

4 large eggs, separated

2 cups of all purpose flour

20 drops red food coloring

12 drops green food coloring

1/4 cup seedless raspberry jam

1/4 cup apricot preserves

6 ounces dark chocolate chips

Process,

1. Preheat the over to 350F. Coat three 13" x 9" x 2" jelly-roll pans with cooking spray. Line each pan with wax paper and coat the paper with cooking spray.

2. Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fir the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high spec until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yokes and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.

3. Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.

4. Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each to the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, about 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely. To Assemble:

5.Place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricot, remove and chop them to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.

6. Place the chocolate chip in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Note: I add a teaspoon of vegtable oil to the chocolate chips. It prevents the chocolate from cracking when slicing. Spread the chocolate on top of the cooled cake and let it dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into 12 1"-wide strips, then cut lengthwise into 1 1/4" strips. The cookies will keep, covered, up to 1 week.

Enjoy!

Homemade Italian Ricotta Cookies by JoElaine (Balsamo) Quinn .

Ingredients:

4 cups of all purpose flour

2 tsps of baking soda

3/4 teaspoon of salt

1 cup (2 sticks) of butter, softened

1 and 3/4 cup of granulated sugar

1 teaspoon of lemon zest

1 container (15 ounces) of whole milk ricotta cheese

1 tablespoon of vanilla extract

2 large eggs

For the glaze

1 tablespoon of butter, melted

2 and 1/2 tablespoons of lemon juice

1 tsp of vanilla extract

3 and 3/4 cups of powdered sugar

4 to 6 tablespoons milk Note: I used whole milk.

non-perils or sprinkles

Process,

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a very large bowl , cream the butter, sugar, and lemon zest together until light and fluffy.Mix in the ricotta cheese and vanilla extract.

3. Add in one egg and mix together, then add the second egg and mix together again.

4. Gradually add in the dry ingredients until combined. Chill the cookie dough for a minimum of 2 hours.

5. Preheat the oven to 350 degrees F. Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.

6. Place the dough balls onto a cookie sheet and bake the cookies in the preheated oven for about 12 minutes.

7. Allow the cookies to cool for about 2 minutes and then carefully transfer them to a wire rack to cool completely.

8. Once the cookies have cooled, drizzle the glaze on top. You can dip the tops in, but I liked using a spoon to spread some in the middle of each cookie. (optional) Sprinkle some non-perils or holiday sprinkles on top of the glaze. For The glaze

9. In a small bowl, mix together the melted butter, lemon juice, vanilla extract, powdered sugar, and 4 tablespoons of milk.

10. If the glaze is too thick, add a little more milk at a time and stir. The goal here is to get a thick glaze.

Enjoy!

Homemade Italian Butter Cookies with Dark Chocolate by JoElaine Quinn ( Balsamo )

Ingredients:

1 cup of salted butter, softened

½ cup of sugar

⅓ cup of powdered sugar

2 eggs + 1 egg yolk

2 tsps of vanilla

2½ cups of flour

¼ tsp of salt

½ tsp of baking powder

1½-2 cups of dark chocolate chips

1 tsp of olive oil

Process,

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, creamy and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.

3. In a mixing bowl, whisk the flour, salt, and baking powder together and add to the butter mixture. Mix together until just combined.

4. Scoop dough into a large piping bag fitted with a large star tip. Three options. First option. pipe dough into a round shape 1 1/2 to 2 inch in diameter and bake . Second option , pipe dough straight down pushing 3 times down to achieve the shape of cookies in pic. Third option roll out you dough and use a stamp cookie cutter.. Much easier.

5. Melt the chocolate with 1tsp of oil in a microwave 30 seconds at a time till it the consistency is smooth. Place melted dark chocolate in the middle of each cookie.

6. Bake cookies for 10-12 minutes or until the edges just look golden. Cool on a wire rack.

Note : For option 1 when the cookies are cool, dip the tips in melted chocolate, and place on parchment paper to set.

Enjoy!

Homemade Chocolate Cookies With Chocolate Chunks & Mini Marshmallows by JoElaine (Balsamo) Quinn

Ingredients:

2 1/2 cups of all purpose Flour

1/2 cup of cocoa powder

2 Tbsps of cornstarch

1/2 tsp of baking powder

1 tsp of baking soda

1/2 tsp of salt

1 cup of unsalted butter , melted

3/4 cup of brown sugar

1/2 cup of granulated sugar

1 large egg

1 egg yolk ,

3 tsps of vanilla extract

3/4 cups of mini marshmallows

3/4 cups of milk chocolate chunks

Process,

1. In a large bowl combined cocoa , flour , cornstarch , baking powder , baking soda , and salt. Set aside.

2. In a standard mixer with a paddle attachment with speed on low mix the butter, sugars , egg , egg yolk , and vanilla extract together.

3. Slowly add your flour into your wet mixture till all the flour is combined. Then fold in your chocolate chunks and the mini marshmallows.

4. Place the cookie dough in the refrigerator for 2 hours. Note: this step makes for a thicker cookie.

5. Preheat your oven to 350 degrees. While your oven is preheating , take your dough out of the fridge and let it rest to room temperature for 10 minutes.

6. With an ice cream scooper , scoop dough onto 2 baking pans making sure you space them apart , the cookies will spread. Note: Depending on the size of your pan 4 to 6 cookies per pan.

7. Bake your cookies 12 to 14 minutes . Note: if you like a softer cookie take them out of the oven a little sooner . 8. Place cookies on a cooling rack and serve.

Enjoy!

Homemade Butter Cookies Dipped in Milk Chocolate by JoElaine (Balsamo) Quinn

Ingredients:

1 1/2 cups of Flour

1/2 cup of Cornstarch

1/2 cup of Butter

1 1/4 of Confectioners Sugar

2 1/2 tsp of Vanilla

2 Eggs

1 bag of Milk Chocolate Chips

Process,

1. In a standard mixer with a paddle attachment cream your butter and sugar together till fluffy. Add your vanilla then eggs one at a time till combined.

2. In a separate bowl sift your flour and add your cornstarch and mix well.

3. On low speed slowly add you flour till all is incorporated. Place batter in a piping bag with a large star tip. Pipe quarter size cookie on your baking pans leaving space between each for spreading.

4. Bake at 375 degrees for 10 to12 minutes or until the cookies are lightly brown in color. Place on a cooling rack to cool completely.

5. In the meantime place your milk chocolate chips in a safe microwave bowl . Melt chips 30 seconds at a time till completely melted and smooth . Take your cooled cookie and dip it halfway into your melted chocolate and place back on your rack with a baking pan underneath to catch dripping. Continue till all your cookie are complete. Let chocolate harden and serve.

Note: Instead of dipping cookies in chocolate you can add sprinkler or mini chocolate chips.

Enjoy!

Italian Sesame Seed Cookies by JoElaine (Balsamo) Quinn

Ingredients:

4 cups of all purpose flour , sifted

1 Tbsp + 1 tsp of baking powder

1/2 tsp of salt

1/2 lb of butter ( 2 sticks) , softened

3 tsps of vanilla

1 cup of granulated sugar

3 eggs

1/2 cup of milk

2 cups of sesame seeds

Process,

1. Spray two baking pans wirh a non stick spray and set aside. Preheat oven to 350 degrees.

2. In a bowl add 4 cups of flour , baking powder , and salt . Set aside.

3. In a standard mixer with a paddle attachment cream together your butter and sugar , then add your vanilla and eggs till mixed.

4. Add the flour on stir speed to your wet mixture slowly. When dough has formed place on a lightly floured work surface and shape into a disc. Cut 4 equal parts and cover with plastic wrap and refrigerate for 30 minutes to set. Note: Dough will work easier after refrigerated.

5. Put milk and sesame seeds in a separate bowls.

6. Roll out quartered dough piece into a rope shape , then cut pieces 3/4 inches thick and 1/2 inch long. Then dip your pieces into milk and roll into sesame seeds till completely covered and place an inch apart on your prepared baking pans.

7. Bake for 15 minutes or until a lightly golden brown color. Let cool and serve. Enjoy!

Halloween Rainbow Cookies made by JoElaine (Balsamo) Quinn recipe Pinterest 

Ingredients:

Cookie Layers

1 cup of all purpose flour

1/4 tsp salt

7 oz of the almond paste

3/4 cup of granulated sugar

1/2 tsp almond extract

1 1/2 sticks of unsalted butter, cut into cubes

3 large eggs

Zest of one orange

Orange food coloring

2 tbsp. dark unsweetened cocoa

Filling

2/3 cup apricot jam

2 tbsp Amaretto liqueur

Chocolate Glaze

6 ounces dark chocolate chips

1 tsp of olive oil

Process,

Cookie Batter

1. Preheat the oven to 350 degrees . Butter three 8 inch square cake pans, line the bottoms with parchment paper. Note: Makes it easier to get the cakes out of pans.

2. Whisk the flour and salt together in a small bowl. In the bowl of a stand mixer, beat the almond paste, sugar, and almond extract with the paddle attachment until crumbly.

3. Add the butter and beat at medium speed until combined. Add the eggs, one at a time, until incorporated. Add the zest and stir until mixed in. Add the flour mixture, in thirds, mixing on low until just combined.

4. Divide the batter into three bowls equally . Mix the cocoa into one, the orange food coloring into one, and leave one plain.

5. Spread the dough/batter into each cake pan, and smooth to create an even layer. Bake for about 12 to 15 minutes. Cool in the pans for 20 minutes, and then turn the layers out onto a wire rack. Remove the parchment.

Filling

6. In a saucepan, mix the jam and the Amaretto and simmer for 3 to 5 minutes. If your jam is too lumpy, blend with a hand blender. Let cool for a few minutes before using.

Chocolate Glaze

7. In a small bowl add your chocolate chips and olive oil. Place in a microwave and set time for 40 seconds , stir , and heat for 20 seconds more or until the chocolate has melted.

Assemble:

1. Place the chocolate layer in a parchment lined baking sheet . Spread it with half of the filling.

2. Place the white layer on top of the chocolate layer and spread with the rest of the filling.

3.Place the orange layer on top and press the layers together gently with your hands.

4. Refrigerate the layers for at least 5 minutes, while you make the chocolate glaze.

5. Spread the glaze over the layers. Refrigerate for at least an hour. Remove the pan from the refrigerator, and let sit for about 30 minutes. Lift the parchment onto a cutting board, an

d cut the layers into bars. I cut mine into generous one inch squares, which yielded 36 cookies.

Enjoy!

Homemade Rugelach Cookies by JoElaine (Balsamo) 

Ingredients:

For the dough

1 cup of butter , softened

8 oz of cream cheese , softened

1/4 cup of sugar

3 tsps of vanilla extract

2 1/4 cups of flour

1/2 tsp of salt

For the filling

1 cup of chopped walnuts

1 cup of raspberry jam

1/3 cup of sugar

1/3 cup of brown sugar

2 tsps of cinnamon

2 1oz boxes of raisins

Eggwash, one egg beaten with a splash of milk

Process,

1. In a bowl of a standard mixer fitted with a paddle attachment, cream together the cream cheese, butter, and sugar. Add the vanilla and mix just till blended.

2. On low speed add in flour and salt and mix till combined. Place the dough on a floured board and knead till the dough forms a ball. Then divide dough into 4 equal pieces and wrap each one in plastic wrap and put in refrigerator overnight.

3. Take dough out of the fridge for 45 minutes before use. Preheat oven at 350 degrees and line 2 cookie pans with parchment paper.

4. For filling , mix together the brown sugar, sugar, raisins, walnuts, and cinnamon, and set aside. Also make sure your raspberry jam is at room temperature to make it easier to spread.

5. Take one piece of dough, roll it out to a 9 inch circle on a well floured surface. Then spread the raspberry jam over the surface of the dough and sprinkle the filling mixture over on top.

Note : I like to put a 9 inch bowl on top and cut the excess dough off. You need an even 9 inch circle. Just use the excess in your next dough roll out .

6. Lightly press the filling mixture into your dough using the back of a spoon. Cut the circle into 12 triangle pieces and start from the wider end and roll like a little crescents. Repeat this process till all 4 doughs and filling mixture are finished.

7. Place them seam side down on your prepared cookie pans and brush the tops with the eggwash.

8. Before baking put them in the fridge for 15 minutes to firm up.

9. Bake them about 20 to 25 minutes or until golden brown .

Enjoy!